2 sticks butter softened
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
1 CUP canned pumpkin puree (not pie filling)
2 cups all purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 tsp salt
6-12 oz choc chips (used 1/2 bag) and used dark chocolate ones!!
Prepare 13 x 9 dish with cooking spray and preheat your oven to 350 degrees
With an electric mixer on high speed, cream your butter and sugar until light and fluffy....Add the egg and vanilla and cream until combined....Beat in pumpkin might look curdled but its fine...Reduce your mixer speed to low and add your flour, pie spice, baking soda and salt...Mix thoroughly. Mixture should be light and fluffy...go ahead test it LOL!! Ok now fold in your chocolate chips....
Spread the batter evenly in your greased pan...
Bake until top is golden brown and toothpick comes out clean...
I cooked for 35 minutes...give it 30-40...
cool completely...try them warm
I bet with some ice cream or whip cream delish.....sort of like a pumpkin chip brownie...
Enjoy
Nice for this time of year Autumn....Pre Thanksgiving....treats....yumm....
Cooking from your heart and soul....
xoxo
*smiles*
Sunday, November 13, 2011
Saturday, November 5, 2011
Baked Potato Soup
Hello everyone!! Happy Fall~~ Dont forget to change your clocks tonight~!!
Good Soup weather although its going to be in the 60's this week. Ok here is a good recipe for baked potato soup!! Enjoy!!
Ingredients:
12 slices Bacon
2/3 cup margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Directions:
I baked my potatoes and are letting them cool with skins on once they cool I will cube them.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain and crumble, and set aside.
In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper continue cooking, stirring frequently, until cheese is melted.
Enjoy the soup everyone its a meal in itself!! Some nice crackers or rolls with butter....yummmmm!!!
Have a wonderful day stay warm!! Remember to cook for your soul!! *smiles*
Good Soup weather although its going to be in the 60's this week. Ok here is a good recipe for baked potato soup!! Enjoy!!
Ingredients:
12 slices Bacon
2/3 cup margarine
2/3 cup all purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions
1/4 cups shredded cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon black pepper
Directions:
I baked my potatoes and are letting them cool with skins on once they cool I will cube them.
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain and crumble, and set aside.
In a stock pot or Dutch oven, melt margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt and pepper continue cooking, stirring frequently, until cheese is melted.
Enjoy the soup everyone its a meal in itself!! Some nice crackers or rolls with butter....yummmmm!!!
Have a wonderful day stay warm!! Remember to cook for your soul!! *smiles*
Wednesday, May 4, 2011
As promised!! Coconut Macroons with Drizzled Chocolate!!! Spectacular!
Hi everyone!! Hope you all had a blessed Easter and or Passover!! Getting ready for Mother's Day and graduations,communions anyone looking for any particular recipe on anything let me know. Today I am going to share a delish Coconut Macroon recipe with you nice and light but tasty!!
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 tsp pure vanilla extract
1/2 tsp almond extract
2 extra large egg whites,at room temparture
1/4 tsp salt
1 cup of semi-sweet chocolate chips (for drizzle)
Preheat oven to 325 degrees. Line your cookie baking sheet with parchment paper and dust with flour (this will help the cookies from sticking) Use your upper level of the oven it helps toast the coconut while cookies are baking.
Combine the coconut,condensed milk,and vanilla and almond in a large bowl.
Whip the egg whites and salt on high speed in a bowl until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto the sheet pans lined with parchment paper using eitiher a 1 3/4 diameter ice cream scoop or 2 teaspoons (I got a new cookie scooper from Chef's Equipment for Christmas can't wait to use it when I bake all my cookies @ Christmas time it worked like a charm here)
Bake for 25 to 30 minutes until golden brown. Remove and cool on wire racks.
For the chocolate drizzle,pour 1 cup semi-sweet chocolate chips in a microwaveable bowl. Microwave on high for 1 minute or until chocolate is smooth enough to stir I added a little parafon wax to melt it makes it thinner and easier to use for the drizzle!!
Then drizzle on top of macroons let them dry perhaps on parchment or wax paper!!
Guess what they are all done and hope you really enjoy them they are wonderful to have as a nice light snack or dessert!!
Buon Appetito
Mangia
Have a wonderful day and remember to cook for your soul!!
*smiles*
Thank you
Felicia
Saturday, April 16, 2011
Rice Pie (Easter Favorite)
"This recipe makes two sweet rice pies and traditionally served on Easter by many Italian families but can be made anytime!!"
Ingredients:
Crust
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
Filling:
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice (I always use vanilla not too much on lemon in this)
6 eggs
Stir in flour and baking powder together in a bowl;set aside. In a second large bowl,cream butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs,one at a time, and stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface,roll out each ball to fit two 10 in pie plates. Line the pie plates with crust,and refrigerate until needed.
Bring water to boil and in a saucepan, and stir in the rice. Reduce the heat to medium-low,cover,and cook for 20 minutes, Stir in milk. Continue cooking,stirring frequently,until mixture thickens. Set aside to cool.
Preheat ovent 325
Meanwhile,beat ricotta cheese,1 1/2 cups sugar,lemon juice and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown about 90 minutes. Let cool.
*On these I also use the frozen pie crusts sometimes and do the same as in ricotta recipe I bake them @ 350 or 325 for about 10 minutes and take out of oven and fill them. If you use the frozen ones with no strips on top you will need a cherry in the rice ones to tell the difference between rice and ricotta pies!!
Buon Appetito
Mangia!!
Have a wonderful day and remember to cook for your soul!
Have a blessed Easter everyone!!
Thank you
Felicia
Ingredients:
Crust
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
Filling:
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice (I always use vanilla not too much on lemon in this)
6 eggs
Stir in flour and baking powder together in a bowl;set aside. In a second large bowl,cream butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs,one at a time, and stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface,roll out each ball to fit two 10 in pie plates. Line the pie plates with crust,and refrigerate until needed.
Bring water to boil and in a saucepan, and stir in the rice. Reduce the heat to medium-low,cover,and cook for 20 minutes, Stir in milk. Continue cooking,stirring frequently,until mixture thickens. Set aside to cool.
Preheat ovent 325
Meanwhile,beat ricotta cheese,1 1/2 cups sugar,lemon juice and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown about 90 minutes. Let cool.
*On these I also use the frozen pie crusts sometimes and do the same as in ricotta recipe I bake them @ 350 or 325 for about 10 minutes and take out of oven and fill them. If you use the frozen ones with no strips on top you will need a cherry in the rice ones to tell the difference between rice and ricotta pies!!
Buon Appetito
Mangia!!
Have a wonderful day and remember to cook for your soul!
Have a blessed Easter everyone!!
Thank you
Felicia
Ricotta Pie (Easter Favorite)
Some of you have been asking for a recipe for Ricotta Pie
Filling:
3lbs Ricotta Cheese
12 Eggs
2 cups White Sugar (Reg Sugar)
2 teaspoons Vanilla Extract
1/4 Miniature Semisweet Chocolate Chips
Crust:
4 cups all purpose flour
5 teaspoons baking powser
1 cup white sugar (Reg sugar)
1/2 cup shortening
4 eggs,lightly beaten
1 teaspoon vanilla extract
Directions:
Beat the 12 eggs,2 cups sugar and vanilla or lemon exract together. Stir in ricotta cheese and chocolate chips. Set aside (if you don't want to use the Chocolate Chips that is fine just omit)
Preheat oven to 325 Grease two deep dish pie plates
Combine the flour,baking powder, and 1 cup of the sugar together.Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of balls to fit into the pie plates. Do make the crust too thick it will expand during the cooking and get too thick for the pie. Do not flute the edges of the dough. Roll out other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cut outs on top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut outs. Brush top of pies with milk for shine. Place foil on the edges of the crust this prevents the crust edges to burn.
Bake @ 325 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes until the knife inserted in center of pie becomes clean.
Enjoy this Ricotta pie recipe it is delish!!
*I actually sometimes use the frozen pie crusts I bake them @ 350 for about 10 minutes just so they get a little color and cook take out let them cool.
*When I use the frozen crusts I don't use anything on top they come out perfectly fine it makes it easier the crust isn't that hard but sometimes so short on time!
Buon Appetito
Mangia!
Have a wonderful day and remember to cook for your soul!!
Happy Blessed Easter to you all!!
Felicia
Filling:
3lbs Ricotta Cheese
12 Eggs
2 cups White Sugar (Reg Sugar)
2 teaspoons Vanilla Extract
1/4 Miniature Semisweet Chocolate Chips
Crust:
4 cups all purpose flour
5 teaspoons baking powser
1 cup white sugar (Reg sugar)
1/2 cup shortening
4 eggs,lightly beaten
1 teaspoon vanilla extract
Directions:
Beat the 12 eggs,2 cups sugar and vanilla or lemon exract together. Stir in ricotta cheese and chocolate chips. Set aside (if you don't want to use the Chocolate Chips that is fine just omit)
Preheat oven to 325 Grease two deep dish pie plates
Combine the flour,baking powder, and 1 cup of the sugar together.Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of balls to fit into the pie plates. Do make the crust too thick it will expand during the cooking and get too thick for the pie. Do not flute the edges of the dough. Roll out other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cut outs on top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut outs. Brush top of pies with milk for shine. Place foil on the edges of the crust this prevents the crust edges to burn.
Bake @ 325 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes until the knife inserted in center of pie becomes clean.
Enjoy this Ricotta pie recipe it is delish!!
*I actually sometimes use the frozen pie crusts I bake them @ 350 for about 10 minutes just so they get a little color and cook take out let them cool.
*When I use the frozen crusts I don't use anything on top they come out perfectly fine it makes it easier the crust isn't that hard but sometimes so short on time!
Buon Appetito
Mangia!
Have a wonderful day and remember to cook for your soul!!
Happy Blessed Easter to you all!!
Felicia
Sunday, April 10, 2011
Easter Sweet Bread!!!
Hi Everyone!! Spring is finally seeming to peek it's head out with some flowers blooming here and there I know my allergies are coming thru full speed ahead!! Easter is right around the corner so I was thinking maybe some of you might want to have a good old fashioned Easter Bread Recipe!!
6 to 7 cups Flour
1/2 cup sugar
2 tsp salt
2 pkg of Active Dry Yeast
1 cup milk
1 cup water
1/2 cup butter or margarine (I use butter)
1 egg
Put 4 cups of flour in bowl sprinkle dry yeast over the flour (sounds weird but it works)
Melt butter add cup of milk & water add to flour
Beat egg with 1/2 cup sugar.
Add to flour.
As you are working it add flour a little at a time. Dough should be sticky,but not wet. Smear butter over Dough. Let it rise for 3 hours. Need it,put it in tube pan, let it rise for one hour. Bake @350 for 45 min. You can drizzle with conf sugar frosting once it cools.
And some pretty little candy they sell in bakery section during this time of year.
*Icing is just confectonary sugar vanilla and milk you need to eyeball it the way you want it for this you would want it to be thin not a frosting thick any questions just ask me please!! thanks!!
Happy Easter!! Hoping to come back with a Ricotta and Rice Pie Recipe!!
Buon Appetito~
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!
Felicia
6 to 7 cups Flour
1/2 cup sugar
2 tsp salt
2 pkg of Active Dry Yeast
1 cup milk
1 cup water
1/2 cup butter or margarine (I use butter)
1 egg
Put 4 cups of flour in bowl sprinkle dry yeast over the flour (sounds weird but it works)
Melt butter add cup of milk & water add to flour
Beat egg with 1/2 cup sugar.
Add to flour.
As you are working it add flour a little at a time. Dough should be sticky,but not wet. Smear butter over Dough. Let it rise for 3 hours. Need it,put it in tube pan, let it rise for one hour. Bake @350 for 45 min. You can drizzle with conf sugar frosting once it cools.
And some pretty little candy they sell in bakery section during this time of year.
*Icing is just confectonary sugar vanilla and milk you need to eyeball it the way you want it for this you would want it to be thin not a frosting thick any questions just ask me please!! thanks!!
Happy Easter!! Hoping to come back with a Ricotta and Rice Pie Recipe!!
Buon Appetito~
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!
Felicia
Tuesday, April 5, 2011
Alfredo Sauce (You can use for any type of pasta)
Hi Everyone!!
Lots of people looking for Alfredo Sauce here is a quick recipe you can use for any type of pasta you can also add Chicken or Shrimp if you wanted or make it like a Primavera (lots of veggies)!!!
1 pint of heavy cream
1/2 (1 stick) unsalted butter,softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped Fresh Flat-Leaf Parsley,for garnish
To prepare alfredo sauce: Heat heavy cream over low medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot,cook pasta in plenty of boiled salted water. Quickly drain the pasta and add it to the saute pan,gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
If you wanted to you can add grilled or cooked chicken breast to this or grilled or cooked shrimp.
Also a great idea is when there are lots of fresh vegies in season add them to your alfredo and make a nice Alfredo Primavera!!
Any kind of pasta will do well with this alfredo sauce also!!
If you wanted to make it extra rich you can also add a few teaspoons of cream cheese to this yummmm!! Nice and Cheesey!!
Buon Appetito!
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!!
Lots of people looking for Alfredo Sauce here is a quick recipe you can use for any type of pasta you can also add Chicken or Shrimp if you wanted or make it like a Primavera (lots of veggies)!!!
1 pint of heavy cream
1/2 (1 stick) unsalted butter,softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped Fresh Flat-Leaf Parsley,for garnish
To prepare alfredo sauce: Heat heavy cream over low medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot,cook pasta in plenty of boiled salted water. Quickly drain the pasta and add it to the saute pan,gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
If you wanted to you can add grilled or cooked chicken breast to this or grilled or cooked shrimp.
Also a great idea is when there are lots of fresh vegies in season add them to your alfredo and make a nice Alfredo Primavera!!
Any kind of pasta will do well with this alfredo sauce also!!
If you wanted to make it extra rich you can also add a few teaspoons of cream cheese to this yummmm!! Nice and Cheesey!!
Buon Appetito!
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!!
Thursday, March 31, 2011
Pasta Fagioli
Anytime is a great day for Pasta Fagioli got to love it for sure!! It's a simple meal and very fulfilling especially with some fresh Italian Bread!!
Yum its getting me hungry now!!
1lb Ditalini Pasta (Ronzoni or Barilla or your prefrence of pasta)
1/2 head of garlic chopped
1/2 onion chopped
1 Can Canellini Beans (Progresso unless you have a preferred kind)do not drain the can once emptied in pan add one can of water
salt & pepper to your taste
garlic & onion powder 1/2 tsp each.
basil chopped up 1/4 cup
parlsey chopped up 1/4 cup
*If you are really in a pinch and you have no time and really have to something I dont ever normally do you can use a can of Sauce Contadina makes one of the best it makes a yummy Pasta Fagioli!!
Once the sauce is done you can add it to the beans,onions and garlic that is simmering put in about 1/3 pot with sauce let that simmer on low heat.
Cook your pasta separately and drain well once the sauce and beans have simmered for about 20 minutes together it should be ready for the pasta
put the pasta in the pan with everything else it will absorb the sauce don't worry if you prefer it a little soupier add more sauce.
Once it sits for a little time it will be ready for you to enjoy sprinkle some grated cheese to your liking!! You can also add pepperoni to this dish if you like a little zing and some crushed hot pepper!!
*Tomato Sauce - you will find my marinara sauce recipe here on my blog you can use that for this recipe.
I will do a quick recap for you.
1/2 onion chopped
1/2 head garlic chopped
olive oil
garlic & onion powder
basil & parlsey chopped
1 can crushed tomatoes (add water 1 can)
1 can puree tomatoes (add water 1 can)
1 can tomato paste
Heat up the oil in sauce pan and then put in onion and garlic let them brown a little.
Then put the tomatoes in and then add the water let it simmer for an hour possibly two hours until it looks cooked low heat. There will be more sauce here than you need for pasta fagioli sorry I dont know how to cook small amounts!! You can freeze the sauce or use it for another meal!!
If you have any questions or need help with any of the recipes please ask me I will help you!!
Buon Appetito!!
Mangia!!
Have a wonderful day and remember cook to comfort your soul!! :)
Yum its getting me hungry now!!
1lb Ditalini Pasta (Ronzoni or Barilla or your prefrence of pasta)
1/2 head of garlic chopped
1/2 onion chopped
1 Can Canellini Beans (Progresso unless you have a preferred kind)do not drain the can once emptied in pan add one can of water
salt & pepper to your taste
garlic & onion powder 1/2 tsp each.
basil chopped up 1/4 cup
parlsey chopped up 1/4 cup
*If you are really in a pinch and you have no time and really have to something I dont ever normally do you can use a can of Sauce Contadina makes one of the best it makes a yummy Pasta Fagioli!!
Once the sauce is done you can add it to the beans,onions and garlic that is simmering put in about 1/3 pot with sauce let that simmer on low heat.
Cook your pasta separately and drain well once the sauce and beans have simmered for about 20 minutes together it should be ready for the pasta
put the pasta in the pan with everything else it will absorb the sauce don't worry if you prefer it a little soupier add more sauce.
Once it sits for a little time it will be ready for you to enjoy sprinkle some grated cheese to your liking!! You can also add pepperoni to this dish if you like a little zing and some crushed hot pepper!!
*Tomato Sauce - you will find my marinara sauce recipe here on my blog you can use that for this recipe.
I will do a quick recap for you.
1/2 onion chopped
1/2 head garlic chopped
olive oil
garlic & onion powder
basil & parlsey chopped
1 can crushed tomatoes (add water 1 can)
1 can puree tomatoes (add water 1 can)
1 can tomato paste
Heat up the oil in sauce pan and then put in onion and garlic let them brown a little.
Then put the tomatoes in and then add the water let it simmer for an hour possibly two hours until it looks cooked low heat. There will be more sauce here than you need for pasta fagioli sorry I dont know how to cook small amounts!! You can freeze the sauce or use it for another meal!!
If you have any questions or need help with any of the recipes please ask me I will help you!!
Buon Appetito!!
Mangia!!
Have a wonderful day and remember cook to comfort your soul!! :)
Sunday, March 27, 2011
Chicken and Broccoli Happy Spring!! Still a little chilly! Hopefully warming up soon!!
Hi everyone It's supposed to be Spring but still pretty chilly out isn't it!! Oh well will be here before we know it and we will be complaining that it is too hot! Can't wait to begin working outside planting some herbs and flowers!! Today I am going to leave a nice recipe for Chicken and Broccoli.
Chicken and Broccoli over Noodles
Chicken Breast (boneless breasts depending on how many you are serving this recipe for about 4 people.
2lbs chicken breast cut up in pieces
Flour enough to coat your chicken
Salt & Pepper to your liking
Onion Powder 1/2 teaspoon
Garlic 4 cloves minced
1/2 cup white wine
1 can chicken broth (fat free and less sodium)
1 bag Steam n Fresh Frozen Broccoli or fresh broccoli that you would need to steam.
1/2 bag cooked egg noodles.
Vegetable oil 1/4 cup
Put vegetable oil in pan maybe a dutch oven or sauce pan let it heat up take chicken chunks and put in flour shake off excess flour put in minced garlic let brown a little be careful if your heat is too high it will stick keep your stove lower. Once the chicken seems cooked and light brown put in your white wine let that cook off for a few minutes then your chicken broth let that cook and simmer for about 15-20 minutes. You can then put on your water to cook your noodles in if you prefer another pasta that is fine too whatever you would like to have with your chicken and broccoli. Add your spices to your chicken now. Have your broccoli steamed and drained ready to put in your chicken now. The broccoli shouldn't be left in that dinner the broccoli will smash if left too long. Once your noodles are ready drain them. You can then divide your noodles into your plates then spoon out your chicken and broccoli. A salad would go nice with this meal if you would like. Also you can add mushrooms if you would like along with a pinch of grated cheese.
Enjoy let me know what you think of this if you make it we love it will be back soon with something else if you have any ideas let me know or any recipes you might be looking for.
Have a wonderful day and remember cook to comfort your soul. Live,Love,Laugh!!
Buon Appetito Thank you! :)
Chicken and Broccoli over Noodles
Chicken Breast (boneless breasts depending on how many you are serving this recipe for about 4 people.
2lbs chicken breast cut up in pieces
Flour enough to coat your chicken
Salt & Pepper to your liking
Onion Powder 1/2 teaspoon
Garlic 4 cloves minced
1/2 cup white wine
1 can chicken broth (fat free and less sodium)
1 bag Steam n Fresh Frozen Broccoli or fresh broccoli that you would need to steam.
1/2 bag cooked egg noodles.
Vegetable oil 1/4 cup
Put vegetable oil in pan maybe a dutch oven or sauce pan let it heat up take chicken chunks and put in flour shake off excess flour put in minced garlic let brown a little be careful if your heat is too high it will stick keep your stove lower. Once the chicken seems cooked and light brown put in your white wine let that cook off for a few minutes then your chicken broth let that cook and simmer for about 15-20 minutes. You can then put on your water to cook your noodles in if you prefer another pasta that is fine too whatever you would like to have with your chicken and broccoli. Add your spices to your chicken now. Have your broccoli steamed and drained ready to put in your chicken now. The broccoli shouldn't be left in that dinner the broccoli will smash if left too long. Once your noodles are ready drain them. You can then divide your noodles into your plates then spoon out your chicken and broccoli. A salad would go nice with this meal if you would like. Also you can add mushrooms if you would like along with a pinch of grated cheese.
Enjoy let me know what you think of this if you make it we love it will be back soon with something else if you have any ideas let me know or any recipes you might be looking for.
Have a wonderful day and remember cook to comfort your soul. Live,Love,Laugh!!
Buon Appetito Thank you! :)
Tuesday, February 22, 2011
Broccoli Rabe (different ideas that you can put with it)!!!
Do you like Broccoli Rabe and sometimes tired of the same old way of cooking it with garlic well here you go something different!!
You can use Broccoli Rabe in lots of different things here I will explain to you a few different ways to swing this recipe around to suit your taste buds that day!! You can easily add Sausage, Pepperoni and or Cannellini Beans have it like that or if you wish add it over your favorite pasta!! You can even make a Broccoli Rabe Bruschetta!! yumm!!
I buy the Andy Boy Broccoli Rabe maybe 1 or 2 bunches
garlic (as much as you like for flavor)
Olive Oil enough to coat bottom of frying pan
Squeeze of lemon juice
Splash of White Wine
Salt & Pepper to taste
Garlic Powder
*Can Cannellini Beans
*Sausage links or sausage meat
*Pepperoni chopped up
*Italian bread sliced with olive oil brushed on it
These * items are if you want to mix it up with the Broccoli Rabe!!
I sliver my garlic or keep in cloves and put in frying pan with olive oil heat up but don't make too hot!!
Take your Broccoli Rabe and take ends off not the flower and then chop the rest not too small and wash drain once that is done and oil is heating up put the cleaned broccoli rabe in the pan then you can put the white wine and splash of lemon juice and spices.
Let it cook it will shrink in the pan once cooked.
Sometimes for a kick I add a can of Cannellini Beans and then to really twist it up throw some chopped pepperoni and sausage yummmm!!
If you take some Italian bread and toast it you can put this Broccoli Rabe mixture on it and make your own special Bruschetta!!
Another idea mix it up with pasta!!
Sounds delish!!
Remember if you have an questions let me know I am here this is just a little recipe for you all to try.
I will be back soon with more ideas and recipes.
Mangia
Ciao!!
Felicia
You can use Broccoli Rabe in lots of different things here I will explain to you a few different ways to swing this recipe around to suit your taste buds that day!! You can easily add Sausage, Pepperoni and or Cannellini Beans have it like that or if you wish add it over your favorite pasta!! You can even make a Broccoli Rabe Bruschetta!! yumm!!
I buy the Andy Boy Broccoli Rabe maybe 1 or 2 bunches
garlic (as much as you like for flavor)
Olive Oil enough to coat bottom of frying pan
Squeeze of lemon juice
Splash of White Wine
Salt & Pepper to taste
Garlic Powder
*Can Cannellini Beans
*Sausage links or sausage meat
*Pepperoni chopped up
*Italian bread sliced with olive oil brushed on it
These * items are if you want to mix it up with the Broccoli Rabe!!
I sliver my garlic or keep in cloves and put in frying pan with olive oil heat up but don't make too hot!!
Take your Broccoli Rabe and take ends off not the flower and then chop the rest not too small and wash drain once that is done and oil is heating up put the cleaned broccoli rabe in the pan then you can put the white wine and splash of lemon juice and spices.
Let it cook it will shrink in the pan once cooked.
Sometimes for a kick I add a can of Cannellini Beans and then to really twist it up throw some chopped pepperoni and sausage yummmm!!
If you take some Italian bread and toast it you can put this Broccoli Rabe mixture on it and make your own special Bruschetta!!
Another idea mix it up with pasta!!
Sounds delish!!
Remember if you have an questions let me know I am here this is just a little recipe for you all to try.
I will be back soon with more ideas and recipes.
Mangia
Ciao!!
Felicia
Saturday, February 12, 2011
Happy Valentine's Day!!
Hi Everyone!!
Saying wishing everyone a Happy Valentine's Day!! Thinking of maybe some Hamburger Soup this weekend and maybe some Chicken Caccitore haven't totally decided there are different recipes and thoughts of what to cook dancing around in my mind right now! I will let you know and post some pics ok soon!! Any special plans for the weekend!! PS going to be 50's end of next week maybe a little thaw we need it! Hoping for Spring in the future can't wait how about you! have a great day and weekend! Talk soon on the Felicia's Cooking Corner Blog!! Let me know if you have any ideas of something you might want a recipe for!! take care!! thanks!! oxox :) *smiles*
Saying wishing everyone a Happy Valentine's Day!! Thinking of maybe some Hamburger Soup this weekend and maybe some Chicken Caccitore haven't totally decided there are different recipes and thoughts of what to cook dancing around in my mind right now! I will let you know and post some pics ok soon!! Any special plans for the weekend!! PS going to be 50's end of next week maybe a little thaw we need it! Hoping for Spring in the future can't wait how about you! have a great day and weekend! Talk soon on the Felicia's Cooking Corner Blog!! Let me know if you have any ideas of something you might want a recipe for!! take care!! thanks!! oxox :) *smiles*
Tuesday, February 1, 2011
Delish Baked Potato Casserole!! Yum!!
Today was a crummy day lots of rain a damp day but thinking the snow might be melting a little!! Made some boneless pork chops one of hubby favorite with shake n bake I am not really a fan of shake n bake but he loves it and I love making what he enjoys so much!! Anyway I wanted to think of a new creative way to make mashed potatoes so I created a new potato casserole!
Sort of like twice baked potatoes you may have had this before!!
8 0R 10 Potatoes
1 cup sour cream
1 cup milk (this you will have to eye ball maybe not quite a cup
1/2 cup butter or margarine
6 or 8 slices of bacon (cook it and crumble it)
2 scallions chopped
1 cup shredded cheddar cheese (unless there is another cheese you prefer)
I baked the potatoes in oven and let them cook I peeled them and put insides in a bowl.
Added the sour cream,milk and butter and used mixer to make sure all mixed thru and potatoes were mashed if you like the consistency of pieces of potato don't mix as much.
Next put your crumbled bacon in and your chopped scallions.
Grease a baking pan probably 13 x 9 or a pie plate put your mixture in that pan and then top with the shredded cheese.
Bake @ 350 about 20 minutes or half hour just let that cheese melt on top!!
This was delish a treat instead of just mashed potatoes!!
Enjoy!! Hope your keeping warm and staying safe out of that ice and snow!!
Until next time!
Buona Appetito Mangia!!!
*smiles*
Sort of like twice baked potatoes you may have had this before!!
8 0R 10 Potatoes
1 cup sour cream
1 cup milk (this you will have to eye ball maybe not quite a cup
1/2 cup butter or margarine
6 or 8 slices of bacon (cook it and crumble it)
2 scallions chopped
1 cup shredded cheddar cheese (unless there is another cheese you prefer)
I baked the potatoes in oven and let them cook I peeled them and put insides in a bowl.
Added the sour cream,milk and butter and used mixer to make sure all mixed thru and potatoes were mashed if you like the consistency of pieces of potato don't mix as much.
Next put your crumbled bacon in and your chopped scallions.
Grease a baking pan probably 13 x 9 or a pie plate put your mixture in that pan and then top with the shredded cheese.
Bake @ 350 about 20 minutes or half hour just let that cheese melt on top!!
This was delish a treat instead of just mashed potatoes!!
Enjoy!! Hope your keeping warm and staying safe out of that ice and snow!!
Until next time!
Buona Appetito Mangia!!!
*smiles*
Saturday, January 29, 2011
Eggplant Parmesan and Marinara Sauce
A rainy chilly day here could always use a little homemade sauce and eggplant what do you think? Going to put together some marinara sauce and some Eggplant Parmesan and show you how easy it is to put this meal together and you can use the sauce for other recipes as well. If anyone has any ideas that they might want to have a recipe for please feel free to email me or send me a message on Facebook.
*Ok let's get started first of all one of my tips for preparing eggplant is when you are grocery shopping and looking over the Eggplants I like using medium size ones don't always go for the biggest eggplants the medium size ones are easier to handle when slicing them before preparing.
*Another tip before you are ready to fry the eggplants I wash them slice them thin depending on how you like the thickness of your eggplant and then I soak them in cold water with some salt in a bowl or pan this takes the acidity out of them and it swells them up but gives them a nicer taste! Once they are soaked for a while maybe about an hour or so drain them and try to let them air dry or drape a paper towel over them to dry them.
Marinara Sauce
1 small onion chopped finely
1 1/2 head garlic or entire head depending on how much garlic flavor you like
Olive oil enough to cover bottom of pan
2 cans Crushed Tomatoes (Cento my favorites) Progresso,Hunts whichever you prefer
1 can Puree (Cento or whatever you prefer)
1 can tomato paste (Cento or whatever you prefer)
2 1/2 cans water
Salt (depending on if you can use it and how you like your sauce seasoned)
Pepper 1/2 tsp
Garlic powder 1 tsp
Chopped Parlsey or Parlsey Flakes 1 tsp
Basil 1 tsp
Onion powder 1 tsp
As far as spices if you want to taste and add more go ahead I usually do too!
Put your onion and garlic and olive oil in pan and on medium heat dont burn it but make sure the flavors are combining you will be able to tell by the wonderful aromra of garlic,onion and olive oil.
Pour in your cans of crushed tomatoes and then 2 cans of water let it cook for about 15 minutes low heat
Puree tomatoes goes in next with 1/2 can of water let that cook for another 10 minutes and your can of paste can go in after that.
If it seems still too thick you can always add more water
During summer months I grow parsley and basil sometimes I have extra to freeze at end of summer
I put my spices in once all the tomatoes and paste are in the pan and it simmers and cooks nicely all together
I usually let it cook for a few hours at least one hour
*I use this sauce for lots of things Fried Dough,pasta,stuffed peppers anything its a Marinara Sauce.
Eggplant
3 nice size eggplants
1 dz eggs
Flour
grated cheese 2 tablespoons
black pepper 1/2 tsp
parlsey 1/2 tsp
oil to fry them in
frying pan
Shredded Mozzarella for topping
So if you have sliced the eggplant and they are ready we are ready to start the process
Put some oil in your frying pan cover the bottom and 1/4 inch up heat up your oil dont keep on high takes a little playing around with the temp on the stove once the oil is heated up you will need to lower the oil and on and off again put some more oil in the pan it evaporates once you begin frying.
Sometimes you will have to stop halfway if you notice the oil getting dark then you will need to either change and use a new frying pan or get rid of oil be careful its very hot and start the process again.
Have a plate or cookie sheet with paper towel on it to lay the eggplant on once they are fried
Take eggplant one by one and put in flour and then in egg mixture and then in frying pan fry them till golden brown a few minutes on each side then drain on that cookie sheet or pan I told you about with paper towel let all excess oil come off of them.
I cook them all and by then your sauce is cooking also unless you made ahead of time I take a 13 x 9 pan or smaller if you prefer.
A few ladels of tomato sauce on bottom of pan and then start layering your eggplant in pan I put more sauce on the eggplant and then some grated cheese and parsley flakes on the last layer I add shredded mozzarella there it will melt nicely when you bake the eggplant and taste so yummy and delish!!
So every layer is eggplant slices sprinkles of grated cheese and parlsey flakes top layer has the mozzarella if you like the cheesey part you can add a little mozzarella to each layer too.
So now we are ready to bake the Eggplant Parmesan @ 350 until you see it bubbling I would say around 45 minutes or so every oven might be different so kind of use your judgement once you see it bubbling along sides it is pretty much done the eggplant is already cooked and sauce so you are basically heating it up and all the flavors are blending and your cheeses are melting also.
It's a wonderful meal you get some of your favorite bread or rolls some people like sandwhiches others serve it on a plate with pasta and you can use your marinara sauce for your pasta.
*You can also freeze the eggplant I suggest taking the slices and putting in freezer bags take it out whenever you want it better to freeze without any thing no sauce just plain fried eggplant.
*3 eggplants I used weren't so big medium size it made me a 13 x 9 pan and a 9" pie plate of eggplants so you can get an idea of what 3 make you.
If anyone tries this recipe let me know we love it here whenever I make it I give my parents a tray also and they bake it when it gets to them.
Buon Appetito Mangia!!
*smiles*
*Ok let's get started first of all one of my tips for preparing eggplant is when you are grocery shopping and looking over the Eggplants I like using medium size ones don't always go for the biggest eggplants the medium size ones are easier to handle when slicing them before preparing.
*Another tip before you are ready to fry the eggplants I wash them slice them thin depending on how you like the thickness of your eggplant and then I soak them in cold water with some salt in a bowl or pan this takes the acidity out of them and it swells them up but gives them a nicer taste! Once they are soaked for a while maybe about an hour or so drain them and try to let them air dry or drape a paper towel over them to dry them.
Marinara Sauce
1 small onion chopped finely
1 1/2 head garlic or entire head depending on how much garlic flavor you like
Olive oil enough to cover bottom of pan
2 cans Crushed Tomatoes (Cento my favorites) Progresso,Hunts whichever you prefer
1 can Puree (Cento or whatever you prefer)
1 can tomato paste (Cento or whatever you prefer)
2 1/2 cans water
Salt (depending on if you can use it and how you like your sauce seasoned)
Pepper 1/2 tsp
Garlic powder 1 tsp
Chopped Parlsey or Parlsey Flakes 1 tsp
Basil 1 tsp
Onion powder 1 tsp
As far as spices if you want to taste and add more go ahead I usually do too!
Put your onion and garlic and olive oil in pan and on medium heat dont burn it but make sure the flavors are combining you will be able to tell by the wonderful aromra of garlic,onion and olive oil.
Pour in your cans of crushed tomatoes and then 2 cans of water let it cook for about 15 minutes low heat
Puree tomatoes goes in next with 1/2 can of water let that cook for another 10 minutes and your can of paste can go in after that.
If it seems still too thick you can always add more water
During summer months I grow parsley and basil sometimes I have extra to freeze at end of summer
I put my spices in once all the tomatoes and paste are in the pan and it simmers and cooks nicely all together
I usually let it cook for a few hours at least one hour
*I use this sauce for lots of things Fried Dough,pasta,stuffed peppers anything its a Marinara Sauce.
Eggplant
3 nice size eggplants
1 dz eggs
Flour
grated cheese 2 tablespoons
black pepper 1/2 tsp
parlsey 1/2 tsp
oil to fry them in
frying pan
Shredded Mozzarella for topping
So if you have sliced the eggplant and they are ready we are ready to start the process
Put some oil in your frying pan cover the bottom and 1/4 inch up heat up your oil dont keep on high takes a little playing around with the temp on the stove once the oil is heated up you will need to lower the oil and on and off again put some more oil in the pan it evaporates once you begin frying.
Sometimes you will have to stop halfway if you notice the oil getting dark then you will need to either change and use a new frying pan or get rid of oil be careful its very hot and start the process again.
Have a plate or cookie sheet with paper towel on it to lay the eggplant on once they are fried
Take eggplant one by one and put in flour and then in egg mixture and then in frying pan fry them till golden brown a few minutes on each side then drain on that cookie sheet or pan I told you about with paper towel let all excess oil come off of them.
I cook them all and by then your sauce is cooking also unless you made ahead of time I take a 13 x 9 pan or smaller if you prefer.
A few ladels of tomato sauce on bottom of pan and then start layering your eggplant in pan I put more sauce on the eggplant and then some grated cheese and parsley flakes on the last layer I add shredded mozzarella there it will melt nicely when you bake the eggplant and taste so yummy and delish!!
So every layer is eggplant slices sprinkles of grated cheese and parlsey flakes top layer has the mozzarella if you like the cheesey part you can add a little mozzarella to each layer too.
So now we are ready to bake the Eggplant Parmesan @ 350 until you see it bubbling I would say around 45 minutes or so every oven might be different so kind of use your judgement once you see it bubbling along sides it is pretty much done the eggplant is already cooked and sauce so you are basically heating it up and all the flavors are blending and your cheeses are melting also.
It's a wonderful meal you get some of your favorite bread or rolls some people like sandwhiches others serve it on a plate with pasta and you can use your marinara sauce for your pasta.
*You can also freeze the eggplant I suggest taking the slices and putting in freezer bags take it out whenever you want it better to freeze without any thing no sauce just plain fried eggplant.
*3 eggplants I used weren't so big medium size it made me a 13 x 9 pan and a 9" pie plate of eggplants so you can get an idea of what 3 make you.
If anyone tries this recipe let me know we love it here whenever I make it I give my parents a tray also and they bake it when it gets to them.
Buon Appetito Mangia!!
*smiles*
Friday, January 28, 2011
Just sayin hi!! SNOW UGHHHHH!!
Good morning friends I promise you I will have the eggplant parmesean recipe posted by end of this weekend!
And also a yummy potato soup recipe made yesterday so good and warming for this crazy snowy winter we are having this year!!
Just wanted to say hi and thank you all for following me trying to write quicker so my blog will be full of recipes and different things.
I will also get to posting some pics this weekend of foods I have made and you might want recipes for!
Have a warm safe day ok!!
Will talk again soon look for the recipes over weekend ok.
Thanks again
Felicia
xoxoox *smiles*
And also a yummy potato soup recipe made yesterday so good and warming for this crazy snowy winter we are having this year!!
Just wanted to say hi and thank you all for following me trying to write quicker so my blog will be full of recipes and different things.
I will also get to posting some pics this weekend of foods I have made and you might want recipes for!
Have a warm safe day ok!!
Will talk again soon look for the recipes over weekend ok.
Thanks again
Felicia
xoxoox *smiles*
Tuesday, January 18, 2011
Cold Snowy Day!! Escarole n Beans and Pannecotte!!
Its one of those cold snowy days around here going to put together a nice pot of Escarole n Beans!! Yummy
love having something nice and comforting for a cold snowy day!! Giving you a few tips and a great recipe for it!
*One of my tips for making this occasionally I will see Escarole on Sale and grab a few heads of it take it apart cut it into maybe 2in pieces and soak it a few times drain it make sure its cleaned out and then boil for a bit and then drain again and put in freezer bags this way the next time you decide to make this you can just take out of freezer and so much easier to just throw in all cleaned and cooked!!
2 or 3 heads of Escarole
1/2 head of garlic slivered nice and thin
3 tablespoons olive oil
1 can Cannellini Beans (Progresso my favorite brand)
1 stick pepperoni sliced thin
4 or 5 Boneless Pork Chops (thick) or 1 package of Boneless Country Style Ribs (either way all cut up in pieces not too small take away any excess fat on them)
2 Cans Chicken Broth
5 or 6 cups of water use your discresson on this part.
If your escarole is precooked and you have taken out of freezer ahead of time you are all set if not take the Escarole and chop it and clean it in sink or in pan soak it and drain a few times making sure it is clean then boil and drain it out leave standing while you are preparing other part of the meal.
Sautee the garlic with olive oil for a few minutes on medium heat don't burn then put in your pepperoni and your pork let that cook in with olive oil and garlic you will smell it thats when its starting to blend flavors together then put in your cannellini beans let that cook for a bit then you can put in your chicken broth and let simmer and then add your water - depending on how soupy you want it compared to thickness.
After letting everything else simmer and cook for a while you can put in your escarole that has been draining some people use the escarole water they cooked in and put that in their Escarole Beans also.
Let all of it cook together and you will smell the aroma of the garlic,meat and escarole yummy!!
Then you can enjoy your meal with some fresh Italian Bread or whatever you prefer with it.
For leftovers of Escarole and Beans you can take some day old Italian Bread and cut up in pieces brush with some olive oil and put some garlic powder or chopped garlic on it and on cookie sheet bake it for a while and then take out of oven get your leftover Escarole and Beans out and put in sautee pan and your bread that you baked off in oven and make your Pannecotte it will all fold in together. If you want extra crispy Pannecotte you can put it in oven and on broil for a few minutes some people even like a little melted mozzeralla on it!!
Buon appetito!! Mangia!!!
love having something nice and comforting for a cold snowy day!! Giving you a few tips and a great recipe for it!
*One of my tips for making this occasionally I will see Escarole on Sale and grab a few heads of it take it apart cut it into maybe 2in pieces and soak it a few times drain it make sure its cleaned out and then boil for a bit and then drain again and put in freezer bags this way the next time you decide to make this you can just take out of freezer and so much easier to just throw in all cleaned and cooked!!
2 or 3 heads of Escarole
1/2 head of garlic slivered nice and thin
3 tablespoons olive oil
1 can Cannellini Beans (Progresso my favorite brand)
1 stick pepperoni sliced thin
4 or 5 Boneless Pork Chops (thick) or 1 package of Boneless Country Style Ribs (either way all cut up in pieces not too small take away any excess fat on them)
2 Cans Chicken Broth
5 or 6 cups of water use your discresson on this part.
If your escarole is precooked and you have taken out of freezer ahead of time you are all set if not take the Escarole and chop it and clean it in sink or in pan soak it and drain a few times making sure it is clean then boil and drain it out leave standing while you are preparing other part of the meal.
Sautee the garlic with olive oil for a few minutes on medium heat don't burn then put in your pepperoni and your pork let that cook in with olive oil and garlic you will smell it thats when its starting to blend flavors together then put in your cannellini beans let that cook for a bit then you can put in your chicken broth and let simmer and then add your water - depending on how soupy you want it compared to thickness.
After letting everything else simmer and cook for a while you can put in your escarole that has been draining some people use the escarole water they cooked in and put that in their Escarole Beans also.
Let all of it cook together and you will smell the aroma of the garlic,meat and escarole yummy!!
Then you can enjoy your meal with some fresh Italian Bread or whatever you prefer with it.
For leftovers of Escarole and Beans you can take some day old Italian Bread and cut up in pieces brush with some olive oil and put some garlic powder or chopped garlic on it and on cookie sheet bake it for a while and then take out of oven get your leftover Escarole and Beans out and put in sautee pan and your bread that you baked off in oven and make your Pannecotte it will all fold in together. If you want extra crispy Pannecotte you can put it in oven and on broil for a few minutes some people even like a little melted mozzeralla on it!!
Buon appetito!! Mangia!!!
Subscribe to:
Posts (Atom)